Quick and Healthy Chicken Soup with Ginger and Vegetables
A bevy of vegetables enrich this soup; ginger adds a boost of flavor with powerful anti-inflammatory and antioxidant properties.
Pure soul-comfort food. Gluten Free with rice noodles.
This quick and healthy soup has definite Asian-notes with Rice Noodles (gluten free), Napa Cabbage, Snow Peas and a good dose of Ginger.
Cook chicken (see below; can do ahead of time) and cut desired vegetables.
In a heavy soup pot heat 2 t. of neutral oil (or chicken fat) over low heat.
Add ginger, garlic, chili flakes and turmeric – cook stirring for 2 minutes, until aromatic, but not colored.
Add stock, cover and bring to a boil.
Uncover, add the vegetables and rice noodles, reduce heat to low and cook, stirring until just rice noodles are cooked, and veggies are still bright and al dente, about 8 minutes.
Remove from heat add herbs; dill and parsley (or cilantro.)
Cool slightly, about 15 minutes – add the sliced, cook chicken.
Taste for salt – depends on the saltiness of your broth. (Himalayan sea salt is nice, with many health benefits.)
Garnish with garlic chives, scallions and add a light swirl of sesame oil if desired.
Serve in individual soup bowls and enjoy.
Multi Colored Heirloom Carrots: cut in 1/2″ rounds
Snow Peas: sliced thinly
Napa Cabbage: sliced thinly, or Bok Choy
Celery: peeled, sliced thinly on the diagonal
Leeks: well cleaned, lights & dark greens, sliced across thinly
Fresh Corn Kernels
Cubes of Tofu: firm, organic, add these at the end, with the chicken.
Frozen Green Peas: add these at the end, with the chicken.
Celery Root: peeled and diced
Parsnip: peeled and diced
Can use a short grain rice, substituting for the rice noodles.
Clean and dry 2 large, whole chicken breasts on the bone.
Add to a pot to fit – add chicken broth to cover by one inch. (Can use water if need be, add aromatic seasonings)
Bring just to a simmer, cover tightly – poach for 15 – 18 minutes, or cooked through.
An instant-read thermometer inserted in the thickest part of the breast registers should read 160 degrees.
Remove chicken from broth, add to a bowl to fit to cool, cover with a tea towel or paper towel. Remove chicken from bone and cut into 1/2″ slices on the diagonal.
Can use this broth for the soup, or freeze for future recipes.
This recipe may not be reproduced without the consent of its author, Karen Sheer.